New
England Foodservice & Lodging Expo
Get ahead of your peers by learning something new and saving money in the
process. Buy your New England Foodservice & Lodging Expo ticket in advance
for only $16 ($25 if you wait until you get there). Exciting StarChefs Studio
Technique Seminars await! Click
here for more details.

2. Aphrodisiacs: Volume 8
Learn how to harness the power of aphrodisiacs to your benefit. If you’re
looking for a surefire way to get someone in the mood, consider the following
aphrodisiac recipes for your Valentine’s menu.

5. Word on Food: Empanadas Featured in the cuisine of every New World country as a snack,
appetizer or street food, empanadas are yummy baked or fried turnovers
stuffed with a combination of savory or sweet fillings.

6. Indian Spotlight One of the oldest cuisines in the world, Indian foods feed
over 3 million people, and tantalize many more. In this spotlight on Indian
recipes, StarChefs has gathered recipes for authentic Indian treats from
Sujit Bose of Tamarind in New York City, Thomas John of Mantra in Boston
and Atul Kocchar of Benares in London.

7. For Chocolate Lovers Only If you like it rough (chocolate, that is) give your sweetheart
chocolates imported from Spain this Valentine’s Day. Columnist Stephanie
Zonis recommends Bombones Blanxart, a chocolate with complex flavor and
rough texture.

10. StarChefs Studio: Boston The StarChefs Studio, a collaborative forum where the most
innovative chefs pass their culinary knowledge and techniques on to the
rising stars of tomorrow, hits Boston on Sunday, February 29, 2004 - Tuesday,
March 2, 2004 at the 2004 New England Foodservice and Lodging Expo.

11. The Forklift: Las Vegas The Vegas restaurant scene is
kicking it up a notch. Mitchell Davis’ tour of recently opened restaurants
revealed that dining in Las Vegas remains a decidedly un-sleazy, grown
up affair.

Method: Place chocolate and cayenne pepper in a bowl. Bring cream to a boil
in a small, heavy saucepan. Pour cream over chocolate. Let stand for 3 to
5 minutes; gently stir until smooth. Add liqueur and stir to combine. Cover
loosely with plastic wrap and refrigerate until firm, at least 3 hours.

Sift cocoa into a bowl. Using a measuring spoon, scoop up 1 teaspoon
of chocolate, and quickly roll into a ball about 3/4 inch across. Roll
each truffle in cocoa to coat. Chill until firm. Store in an airtight
container in the refrigerator for up to 2 weeks.

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